De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

12

September 2012

1

COMMENTS

Not Your Ordinary Chicken and Potatoes Dinner – Episode 39

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

A few weeks ago we went to the mountains. We wanted to get out of town, relax, and exchange the freeway dust for Evergreens. But, we also got to participate in a fundraiser weekend. Part of the fundraiser was a silent auction. Husband had his heart set on “winning” some BBQ sauce that the Balakian family had made. He did. He has reluctantly agreed to let me us “only a little bit” of it this week on my show. He wants to savor it, so it can last a long time. Hey, it’s really good. He can’t help it!

I got to meet Jackie, of the Balakian family, that weekend. She was so sweet and was excited to hear that I was planning to use the sauce on my show. It’s a perfect addition to chicken. And cooking it in the Crock Pot makes for a really easy meal.

When I made this chicken dish the first time, a few years ago (with the same sauce), we devoured it. But, there were some leftovers and I made BBQ Chicken Stuffed Avocados with them. Oooh, those were good. Since I cooked 4 pieces of chicken for the show, we have two leftover. I’m not sure what I’ll do with them this time. I’m thinking of serving them as a Pulled Chicken Sandwich on Cornbread. It would be nice with coleslaw, or some Roasted Veggies… That sounds really goooood!

I served the chicken with wonderfully simple Mashed Potatoes. You could also serve them with Polenta (that’s what I did the first time I made this dish). You could substitute the veggies I’ve used for whatever you have on hand. I used some of what came in this week’s Abundant Harvest Organics box.

Next week is my 40th episode. Be prepared for some bloopers and a slightly different format.

Happy Eating!

BBQ Sauced Crock Pot Chicken

Last modified on 2012-12-01 02:15:49 GMT. 0 comments. Top.

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

Simple Mashed Potatoes

Last modified on 2012-09-12 23:24:07 GMT. 0 comments. Top.

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Snow-Line Orchard

Wednesday

5

September 2012

2

COMMENTS

A Toast, to Crostini – Episode 38

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Crostini are one of my favorite appetizers, or a great side to a soup, salad, roast… they go with a lot. They’re a fun way to use veggies too, and fruit. During the wintery months, I like to put broccoli and Cheddar or Gruyère on them, or apples, jam, and Parmesan. They’re pretty versatile. Veggies or fruit, olive oil, salt and pepper, cheese, and you’re ready… oh, and don’t forget the bread.

I like to use a French or Italian loaf – baguette is my preference, but this week I had a regular loaf of French bread, so rather than buy something else, I used what I had. You could also use crackers, like Triscuits, if you don’t have any non-sandwich type bread.

I usually slice the bread, top it, then bake. You can also slice, bake, top, bake, which will make for a crispier crostini. Either way is good to me. Depends on your toppings. Some of the ones I made could have been good toasted a bit first, as they can get soggy if they sit around for a while… buuuuut, are they really going to sit around? In my experience, these things go pretty quickly. 😉 I intended to only have a bite of each… I had at least two three.

I’ve been calling these delicious treats “crostinis” for so long… I didn’t realize until I asked our Italian friend, Andrea, about the proper pronunciation, that it was “crostini”, since it’s already plural. I learned something new! (Thanks, Andrea!)

I hope you enjoy these as much as (or even more than) I did!

Happy Eating!

Crostini

Last modified on 2012-09-08 00:09:40 GMT. 1 comment. Top.

Crostini
Recipe Type: Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Cute little toasts.
Ingredients
  • 1 baguette or loaf of bread (Italian or French), thinly sliced
  • Topping Options: grapes + grape jam + Parmesan
  • tomato + Cheddar + olive oil + salt + pepper + roast beef
  • bell pepper + tomato + Parmesan + S + P + olive oil
  • figs + Gruyère + honey + olive oil + salt + pepper + ham
  • eggplant + honey + Gruyère + olive oil + salt + pepper
  • basil + tomato + Parmesan + olive oil + salt + pepper
  • sorrel + grapes + Parmesan + olive oil + salt + pepper
Instructions
  1. Pre-heat oven to 400F.
  2. Thinly slice ingredients.
  3. Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
  4. Top with desired toppings.
  5. Sprinkle savory crostini with salt and pepper.
  6. Bake for 10 minutes.
  7. Serve immediately.

 

This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Wednesday

29

August 2012

0

COMMENTS

Is It Fall Yet? – Episode 37

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Tomato Soup is one of my favorite comfort foods. Combined with Grilled Cheese, of course. I’m happy to buy the soup that’s in a box. It tastes good. I like it. But, you know that if I can, I like to make things myself. So, since tomatoes are in season and I have so many of them, why the heck not!?

If you’re wondering why I’m making soup when it’s 100 degrees out, it’s because I might possibly be insane. Or, because I can’t wait for fall to actually arrive. Or, because I just like soup. You choose. In any case, I’m making soup. You can watch me make it, and tuck this recipe away for a rainy day (ahh, wouldn’t a rainy day be just perfect with this meal?? Reminds me of when I was at camp when I was little, one of the two times I went… I didn’t love camp… and it was raining and we had grilled cheese and tomato soup…), or brave the heat and make it too. Or, maybe you live somewhere where the end of August really does bring cooler weather. In any case, I hope you make it and I really hope you enjoy it.

I’ve roasted carrots, tomatoes (duh), onion, and garlic. You could add other favorite veggies too! Summer squash, bell peppers, beets…

I blended it up with the Hand Blender that KitchenAid gave me (Woo hoo! Yay! Thanks!!). I’m crazy about this gadget, guys! It’s awesome, and it even comes in a case, so all the pieces can be stored together… more about it in another post, coming up soon. If you prefer to use a traditional blender, be my guest. But, please remove the middle plug part on the lid and cover it with a clean towel. This will allow steam to escape and the lid to not get all rubbery and fall into the blender, and hot soup to not fly all over you and your kitchen. No, I’m not joking. This happened to me. Now I know, and now I have a Hand Blender (that experience was precisely the reason why I got one).

This soup is delicious, friends! After I filmed and photographed, I wasn’t planning to eat more than a bite or two. Then before I knew it, the sandwich had been mostly devoured and there was just a drop of soup left. This happens often on filming days. Sometimes it’s because I’m so darn hungry. Most of the time, it’s because it’s so good that I just stand there at my little island and have “just one more bite”. I ate it twice yesterday, once already today, and I’m considering another bowl for second lunch. Husband liked it so much that he asked for another grilled cheese to go with his next helping. Always makes me feel great when he wants seconds.

Oh, and this is a fun way to sneak veggies in for those with picky eaters… they’ll never know it’s healthy because it tastes so good! Or maybe they will and they just won’t care.

However and whenever you enjoy it…

Happy Eating!

Roasted Tomato Soup

Last modified on 2013-10-15 17:20:56 GMT. 2 comments. Top.

 

Roasted Tomato Soup
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4-6
Comforting, homemade tomato soup. Perfect for a chilly fall day.
Ingredients
  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1 1/2 C water (or stock)
  • 1-2 t salt
  • 3/4-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • 1/2 t dried oregano (or 1 t fresh)
  • 1/3 C garlic chives
  • 1/2 C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl
Instructions
  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
Notes

This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Grilled Cheese

Last modified on 2012-08-29 20:51:27 GMT. 0 comments. Top.

Grilled Cheese
Recipe Type: Sandwich, Main or Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 1
A perfect compliment to tomato soup.
Ingredients
  • 2 pieces of bread (frozen, opt.)
  • 1 T olive oil (or unsalted butter)
  • salt
  • 4-5 slices Gruyère cheese (or your favorite kind of cheese)
  • 1 clove garlic (opt.) (or garlic salt, if you don’t want to use frozen bread)
Instructions
  1. If you’re using garlic: Rub the garlic onto one side of each slice of the frozen bread. It should use almost a whole clove. (Or for non-frozen: sprinkle with garlic powder.)
  2. Drizzle with olive oil, sprinkle with salt, and spread the oil out evenly across the bread. Repeat on second slice of bread.
  3. Top un-oiled side of one slice of bread with cheese. Close the sandwich and place in a pre-heated pan (over medium or medium-low heat). Cook until bread is slightly browned, flip, cook until cheese is melted and bread is browned, about 3-4 minutes on each side.

Vegetable Stock

Last modified on 2013-09-03 19:15:17 GMT. 0 comments. Top.

 

Vegetable Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Homemade vegetable stock makes great soups. It just does.
Ingredients
  • 6 C veggies:
  • 8 small carrots, roughly chopped
  • 2 large broccoli stems, roughly chopped
  • 2 small turnips, roughly chopped
  • 3 small-medium summer squash, roughly chopped
  • 6 sprigs dried thyme
  • 6 sprigs dried oregano
  • 6 C water
Instructions
  1. Bring to a boil, covered, then reduce to a simmer, uncovered. Cook 2 hours. Add 1-2 C more water if desired and cook 30 minutes more.
Notes
Yields about 4 C stock.

 

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Wednesday

22

August 2012

0

COMMENTS

Roasted Squash… MMMmm – Episode 36

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Hello Episode 36!

I had spaghetti squash for the first time made by my mom-in-law. It was a tasty, simple, healthy meal. While my version may vary slightly, it still features a delicious roasted squash.

Roasting veggies, almost any type, is possibly my favorite way to eat them. They get kinda nutty, and are crunchy outside and tender inside. The best!!

This week’s feast features roasted spaghetti squash with a veggie rich filling. However, I realize that those who get the small Abundant Harvest Organics box didn’t get a spaghetti squash this week. Here are some other ways that you could prepare this meal: Use pasta, use another type of squash, hollowed out and roasted (for example a large zucchini); in bell peppers (as stuffed peppers), in tomatoes (as stuffed tomatoes), on top of baked potatoes, as pizza topping, to top crostini, as taco, burrito, or enchilada filling, to top taco salad, mixed with rice…

For a vegetarian version, crumble and cook some tempeh instead of the ground beef!

If you want to make this ahead of time, here’s what you can do (what I did, since I film in the afternoons and we eat what I make for dinner, usually): Make the recipe up to the topping with basil, olive oil, and cheese stage. Then scrape out the squash from the skin, along with the filling. Pour it all in a bowl and refrigerate it. Later on, with a bit of oil in a pan, reheat the filling. You could re-heat the squash skins too, but it’s not really necessary, as now they are simply the bowl. Once the filling is hot, refill the squash, top with parmesan cheese, basil, and a drizzle of good quality olive oil.

I had a hard time stopping the eating process, even though I knew that I needed to save the meal for dinner. I don’t think it was just because I hadn’t had lunch. It was just good. Lots of fresh veggies, organic ground beef, and roasted squash… it’s a recipe for deliciousness. We had it for dinner (I reheated the filling) along with some Garlic Flats. It was delicious!!!

Happy Eating

which means

Bon Appétit

 (I always hear Julia Child’s voice when I read the words Bon Appétit. I like it.)

Spaghetti Squash Rock

Last modified on 2013-08-22 23:24:00 GMT. 0 comments. Top.

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

Garlic Twists

Last modified on 2012-08-22 21:45:07 GMT. 0 comments. Top.

Garlic Twists
Recipe Type: Side, Bread, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
Ingredients
  • 1 pizza dough
  • 1-2 T of your favorite herbs
  • 1 t or so of garlic powder
  • 1/4 C parmesan cheese
  • salt
  • olive oil
Instructions
  1. Preheat oven to 425F.
  2. Flatten pizza dough slightly to make a round disc. Brush with a tiny bit of olive oil and sprinkle with herbs, garlic powder, parmesan cheese, and a bit of salt. Fold over and press down. Repeat times.
  3. Roll out pizza dough to about 1/4″ thick. Brush with olive oil and a sprinkle of all toppings.
  4. Using a knife or a pizza wheel, slice in strips, 1″ wide.
  5. Transfer to a baking sheet.
  6. Carefully lift one end of the dough and twist slightly (it can also be done holding both ends, with the dough in the air, but it tends to stretch a bit), twist second end.
  7. Bake for 10 minutes, or until twists are slightly crispy.

 

Garlic Flats

Last modified on 2012-08-22 22:12:51 GMT. 1 comment. Top.

Garlic Flats
Recipe Type: Side, Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
A variation on garlic bread. Ooh yum!
Ingredients
  • 1 pizza dough
  • 1-2 T butter
  • 1/4 C parmesan cheese
  • 1 t garlic powder
  • salt and pepper, to taste
Instructions
  1. Roll out pizza dough, fairly thinly.
  2. Spread with butter. Sprinkle with garlic, salt, and parmesan.
  3. Fold in half.
  4. Spread with butter, salt, and pepper.
  5. Bake at 425 for 15-20 minutes.
  6. Slice and serve.

 

This recipe can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Wednesday

15

August 2012

0

COMMENTS

Mom’s Birthday – Episode 35

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

It’s my Mom’s 60th birthday today!!!

(This photo was taken at Christmas, a few years ago, after we’d cut down our Christmas tree.)

Happy Birthday Mom!!!!

Since my love for cooking was inherited from her, how could I not use the show to say Happy Birthday to such a special Mom!? So I did. I used her Potato Salad recipe. I made a few adjustments based on what I had on hand, but also kept a few things that make it hers, even though it meant buying things like garlic powder and onion powder. I made it. It was really yummy. We are having it for dinner tonight, along with some roasted chicken. Mmmmmm…

It is a simple potato salad that features potatoes and hardboiled eggs. I also used parsley and chives from my garden. The dressing can be made with all mayo, or like I did, with Greek yogurt. I like this potato salad. It’s one of my favorites.

Happy episode 35! Happy Birthday Mom!

Mom’s Potato Salad – With a Few Tweaks

Last modified on 2012-08-15 22:38:25 GMT. 0 comments. Top.

Mom’s Potato Salad – With a Few Tweaks
Author: Susan Pries – Tweaked by Rachel Oberg – De Ma Cuisine
My Mom’s Potato Salad, with a few variations
Ingredients
  • 1 1/2 lbs potatoes
  • 3 hardboiled eggs
  • 1 C mayo
  • 1 C Greek yogurt
  • 1 T dijon mustard
  • 1 T white vinegar
  • 1 T maple syrup
  • 3/4 t salt
  • dash paprika
  • onion powder, to taste
  • garlic powder, to taste
  • 1/2 T fresh parsley, chopped
  • 1 T chives, chopped
Instructions
  1. Steam potatoes. Cool.
  2. Whisk together dressing ingredients.
  3. Chop potatoes and eggs.
  4. Combine with dressing.
  5. Serve.

 

Hardboiled Eggs

Last modified on 2012-12-01 02:17:11 GMT. 0 comments. Top.

Hardboiled Eggs
Author: Rachel Oberg – De Ma Cuisine
Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Ingredients
  • eggs
  • water
  • 1 T white vinegar
Instructions
  1. Bring water to a boil, covered.
  2. Add vinegar.
  3. Carefully add eggs.
  4. Cook 15 minutes.
  5. Remove from heat and run under cold water.
  6. Cool completely.

 

Last modified on GMT. 0 comments. Top.

This is Mom’s original version. 🙂

This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Molly Jenson 

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